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Spinach Fettuccine with Wild Mushroom Cream Sauce

Servings: 2 | Prep: 10 mins | Cook: 15 mins

If you’ve been looking for a fresh and delicious spring recipe that tastes like heaven, look no further than Nuovo Pasta’s Spinach Fettuccine with a Wild Mushroom Cream Sauce. It’s easy, versatile, and most of all, is an absolutely irresistible dish.


1 Pack (9 oz.) Nuovo Pasta Long Cut Spinach Fettuccine

2 Tbsp Unsalted butter

2 Garlic cloves, chopped fine

2 Shallots, chopped fine

1 Cup Shiitake mushrooms, sliced thin (substitute crimini or any other exotic mushrooms)

1 Cup Heavy cream

Salt and cracked black pepper to taste

1 Tbsp Fresh thyme, chopped

2 Tbsp Parmigiano Reggiano, grated


Wash and de-stem mushrooms, stack their caps, and slice them thin. Place butter, garlic and shallots in a small saucepan and cook over medium-low heat until golden. Add mushrooms and cook to evaporate excess moisture. Add cream, bring to a simmer, and cook for five more minutes. Season with salt, pepper and fresh thyme. Cook pasta separately in salted boiling water according to package directions. Drain and place on a serving platter. Spoon sauce on top and sprinkle with cheese. Enjoy!

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